Janina's Cafe
202 BROWNLOW, DARTMOUTH · Food Establishment
4 inspections
- Inspection
1 infraction
- 37(1) If directed by an inspector, a food establishment must maintain records that demonstrate the quality assurance system used to ensure food safety in the processing or preparation of a food.
- In accordance with Section 3.1.4 of the Nova Scotia Food Services and Food Retail Code, you must maintain records that demonstrate your Quality Assurance (Management) System, including the following: Temperature logs for all cooling equipment.
- 37(1) If directed by an inspector, a food establishment must maintain records that demonstrate the quality assurance system used to ensure food safety in the processing or preparation of a food.
- Inspection
0 infractions
- Inspection
6 infractions
- 19(2)(b) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:
(b) adequately designed and appropriately located hand-washing facilities;
- Paper towels not supplied in a dispenser at handwashing sink. Single-use paper towels must be supplied in a dispenser/holder at all handwashing sinks.
- 23(1)(b) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to
(b) allow adequate cleaning, sanitizing and maintenance.
- Dishwasher was not dispensing any chemical (detergent, sanitizer and rinse aid). Dishwasher must be fixed to dispense all chemicals and a sanitizer must be dispensing at 100 ppm chlorine concentration. All utensils/dishes must be cleaned/washed and sanitized in three compartment sink, until the dishwasher is fixed.
- 23(1)(b) All equipment and utensils used to process, prepare, store, serve, sell or display food must be designed, constructed, installed and maintained to
(b) allow adequate cleaning, sanitizing and maintenance.
- The prep counter on top of the freezer observed with lots of deep cuts, making it hard to clean and sanitize. Replace or resurface the counter so that it is a smooth and easily cleanable surface to prevent contamination of food.
- 29(1) An operator of a food establishment must have a maintenance, cleaning and sanitation program in place to control the risk of contamination of food, equipment, utensils and other facilities in the food establishment.
- Bleach sanitizer in spray bottle measured too strong. Mix 1/2 tsp of unscented concentrated household bleach per litre of water to sanitize utensils in 3 compartment sink and food contact surfaces.
- 37(1) If directed by an inspector, a food establishment must maintain records that demonstrate the quality assurance system used to ensure food safety in the processing or preparation of a food.
- In accordance with Section 3.1.4 of the Nova Scotia Food Services and Food Retail Code, you must maintain records that demonstrate your Quality Assurance (Management) System, including the following: - Temperature logs must be maintained
- 50(a) An operator must ensure that articles, equipment or materials not associated with the processing or preparation of food are stored
(a) separately from areas where food is processed or prepared;
- Observed 3 ointment creams stored in a fridge, which were removed at the time of inspection. You must store articles not associated with food processing or preparation separate from food storage areas.
- 19(2)(b) A food establishment must provide all of the following in accordance with applicable legislation or as considered acceptable by the Administrator:
(b) adequately designed and appropriately located hand-washing facilities;
- Inspection
0 infractions